Comparative Evaluation of Different Cooking Techniques for Biochemical, Physico-chemical and Sensorial Quality of Various Brands of Chicken Meat

Abstract

The study aims to evaluate the effect of traditional cooking methods (simple boiling, pan-frying, grilling
and steam roasting) on physicochemical and sensory attributes of the Desi, Aseel and commercial Broiler chicken
meat. The results declared no variation in the pH, drip loss and expressible moisture contents of the raw meats.
However, cooking resulted in significantly highest ash and protein, while significantly lowest moisture in the meat
samples. Moreover, pan-frying produced remarkably highest TBA and TMAN values, while grilling resulted in
the highest TVBN values. To conclude, simple boiling and steam roasting were the most effective treatments
concerning meat spoilage and cooking yields. On the contrary, pan-fried and grilled broiler meat revealed the
highest sensory acceptance. In addition, Broiler meat exhibited the highest fat contents while Aseel and Desi
chicken meats expressed the highest protein contents. The findings of the study imply the right selection of
cooking method and chicken breed to obtain better quality of meat products.